Place a medium-sized pan on medium / high heat and add 2 tbsp of oil. Add finely diced onion and cook until it starts to caramelise.
Add garlic and turmeric and stir into mixture until the aromas are released. Then add crushed coriander seeds, followed by grated ginger and stir in.
Stir in the dried fenugreek and place bay leaf into the pan. Then pour in coconut milk and stir (lower the heat if required to get it to a gentle simmer).
Leave to simmer for 5 minutes and then add drained chickpeas and stock. Simmer for a further 10 minutes.
Add chopped fresh herbs, lime juice and sliced red chilli and stir the curry until evenly distributed. Place a lid on the curry and let simmer for a minimum of 20 mins.
Taste the curry and adjust seasoning and / or lime juice. Garnish with some more sliced chilli and / or fresh herbs. Serve with rice and / or naan.